Yeast Breads Study Guide Foods 2 - Units 5.01 & 5.02

Types of yeast bread #1 Hard lean dough #2 #3 #1 Hard lean dough Examples: French bread, Baguettes, Sourdough Consists of 0-1% fat and sugar Most basic yeast dough Made solely of flour, water, yeast and salt (some add small amount of sugar to feed yeast) Have a relatively dry, chewy crumb, and hard crust

Sourdough Bread French Bread Baguette Bread

Types of Yeast Bread #2 Soft Medium Dough #1 #3 #2 #2 Soft Medium Dough Dinner rolls, Parker House rolls, Pullman bread, white sandwich bread (like storebought) Consists of no more than 9% fat and sugar Elastic crumb that tears easily Have a soft, fine crumb and crust

Dinner Roll Parker House Rolls Pullman Bread Loaf Bread

Types of Yeast Breads #3 Sweet, rich dough #1 #2 #3 Sweet, rich dough Coffee cakes, cinnamon buns, Swedish tea rings and doughnuts Incorporates up to 25% fat and sugar Structure is soft and heavy High gluten allows the dough to support the additional fat and sugar The additional fat is responsible for the more tender product because fat is a tenderizing agent. #3

Coffee Cake Cinnamon Buns Doughnuts Swedish Tea Ring

Some types of breads #26 Crescent rolls – made by cutting dough into triangles and rolling them up. Challah (Jewish egg bread) is made in a braided shape. This shape is very difficult for beginning bread makers. Brioche is a rich bread from France. It is made in a special fluted pan. It can also be made in a muffin tin.

Crescent Rolls Challah Bread Brioche Bread

Microwaves and bread #4 You will not need this in the real world, but it is on the test. Steps to MICROWAVE THAW FROZEN BREAD DOUGH: Microwave 1 cup of water until boiling (3 to 5 minutes) Place bread dough on microwave-safe plate and cover with waxed paper or plastic wrap. Microwave on defrost or low power for 5 to 8 minutes. Let stand for 10 minutes. Check dough. Repeat 1-4 until dough is thawed. Make sure to check that dough is not drying out.

Microwaves and bread Why don’t people bake bread in the microwave? #? Bonus Why don’t people bake bread in the microwave? Microwaves dry out food, so microwave bread will be very dry. Microwaves don’t brown food, so your bread will not have a browned crust.

Leaveners in bread Air, Steam, Baking Soda, Baking Powder, Yeast #5 Air, Steam, Baking Soda, Baking Powder, Yeast Biological leavener: yeast which is a living organism (single-celled plant) Chemical leaveners: baking powder and baking soda Baking powder is baking soda with a dry acid (like cream of tartar added). 1 tsp baking powder = ¼ tsp. baking soda + 1 teaspoon cream of tartar Both work by producing gas to raise the product. The most gas is produced when the product is heated. All leaveners, regardless of chemical or biological work by producing gas which expands to raise the product.

Leaveners Air Steam Baking Soda Baking Powder Yeast

Temperature Teasers #6 #7 Yeast added directly to water should be between 105°F and 115°F. Most recipes call for the dead middle with 110°F. Yeast added to the dry ingredients flour mixture can stand more heat because the flour insulates it. Water added to bread dough this way can be 120°F to 130°F. Water added to bread machines is added at room temperature.

Bread Machines #8 #9 Bread machines are expensive. What does that mean about how many people might buy one? Fewer people will have one because of the expense. Advantages of a bread machine: With bread machines, you just push a button after adding ingredients and in 4 to 6 hours you have bread. It is low work. Disadvantage: Bread machines are expensive and the bread is generally poor quality.

Bread-making methods Batter method requires no kneading. #11 Batter method requires no kneading. Traditional method requires two rises. Using bread flour means that the dough must have a second rise.

Bread baking problems #12 If a bread recipe consistently produces a heavy texture, then the proofing time is too short If a bread dough produces a dry and crumbly bread, then the oven temperature is likely too low (higher oven temperature will set the crust and trap moisture inside the crumb. Too much volume (too much rise) is because the recipe either has no salt or too little salt. Salt is a yeast inhibitor and reduces the action of yeast in dough. A crack on top means the recipe has too much moisture in it (either from bad recipe or added ingredients) Low volume and a rough top comes from omitting (leaving out) the salt in a recipe.

The End!